This dish is a true crowd pleaser, and you can make it ahead of time and freeze into little bags. Just pop out anytime you want some restaurant-quality but easy-prep appetizers or even main course.
Serves 6 Prep Time 10 minutes Cooking Time 6 minutes
30 pieces lumpia wrapper, cut into five-inch squares
30 cilantro leaves, picked
30 basil leaves, picked
30 pieces prawns, peeled and deveined but with tail left on
Thai sweet chili sauce for dipping
1 Place the lumpia squares flat on the counter. Line each one with cilantro leaves, basil leaves, and top with shrimp. Wrap tightly into rolls with the tail of the prawns sticking out.
2 Deep-fry on preheated fryer until crispy and tails have turned pink around 2 minutes. Do not overcook to keep prawns from turning rubbery.
3 Serve with sweet chili sauce.
Photography by David Hanson | Recipe & Food Styling by Carina Guevara | Prop Styling by Becky Kho
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